CN108477502A - The preparation method of pungent broad bean paste - Google Patents
The preparation method of pungent broad bean paste Download PDFInfo
- Publication number
- CN108477502A CN108477502A CN201810423832.2A CN201810423832A CN108477502A CN 108477502 A CN108477502 A CN 108477502A CN 201810423832 A CN201810423832 A CN 201810423832A CN 108477502 A CN108477502 A CN 108477502A
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- CN
- China
- Prior art keywords
- grams
- broad bean
- bean
- broad
- ginger
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention discloses a kind of preparation methods of pungent broad bean paste, it is mainly prepared by broad bean, scarlet green pepper, peanut, sesame, ginger, white sugar, white wine according to a certain weight ratio, the selected broad bean of the present invention, bright red hot pepper, peanut, sesame, ginger, cassia bark, octagonal refine form, manufacture craft is simple, pungent is unique, and hundred eat and do not mind.
Description
Technical field
The present invention relates to a kind of sauce, especially a kind of preparation method of broad bean paste.
Background technology
Current market sales of thick broad-bean sauce is mostly made of that traditional dispensing is adopted using soya bean, since traditional matches
The auxiliary material added in material is less, and major ingredient single varieties cause the sauce made to only have sauce taste and saline taste, not only single taste,
And nutritive value is few.
Invention content
The purpose of the present invention is exactly to overcome drawbacks described above, provides a kind of pungent broad bean paste, to increase the designs and varieties of sauce,
Improve the quality and nutritive value of thick broad-bean sauce.
The present invention be select broad bean, scarlet green pepper, blueness Chu, peanut, sesame, ginger, garlic, Chinese prickly ash, white sugar, white wine, edible salt,
Cassia bark, illiciumverum and rapeseed oil are combined preparation.
The dosage of each raw material is as follows：
1000 grams of broad bean, 4000 grams of scarlet green pepper, 500 grams of blueness Chu, 100 grams of peanut, 100 grams of sesame, 800 grams of ginger, 1000 grams of garlic,
50 grams of Chinese prickly ash, 50 grams of white sugar, 100 grams of white wine, 1000 grams of edible salt, 50 grams of cassia bark, octagonal 50 grams, 1000 grams of rapeseed oil, wheat
20 grams of flour.
Preparation method is as follows
1, broad bean clear water is impregnated 10-12 hours, removes the peel after bubble rises, cooked with steamer, then the broad bean cooked is boiled in a covered pot over a slow fire into 12-15
Hour；
2, flour is added in broad bean and is mixed thoroughly, every broad bean is made all to be stained with wheat flour；
3, then the white background clean by last layer is repaved on summer sleeping mat exists the uniform airing of broad bean for mixing flour thoroughly on blank sheet of paper
Cover one layer of clean blank sheet of paper on broad bean again, it is sealed around, be compacted, muffle up well；
4, after 8-12 days, the mycelia that yellow green is overgrowed on the broad bean sealed becomes mildewed；
5, the broad bean sealed is put and is dried in the sun, removed the mycelia that becomes mildewed, winnow with a dustpan only to get mould bean cotyledon；
6, by capsicum wash clean, moisture content being dried, is pickled 1 hour with salt after ginger wash clean, is pulled out and dry moisture content, garlic is cleaned and is dried,
With soaking in Chinese liquor 15 minutes, pulls out and dry；
7, the green hot red pepper green pepper dried is minced, is placed on spare in nappy；
8, peanut is placed in pot and is stir-fried, Chinese prickly ash stir-fries, and sesame stir-fries, and illiciumverum stir-fries；
9, Chinese prickly ash, the illiciumverum fried are broken into fine powder, peanut peeling, ginger is cut into shredded ginger, and garlic makes mashed garlic, and cassia bark is broken into carefully
Powder；
10, by mould bean cotyledon, the capsicum minced, peanut, sesame, shredded ginger, mashed garlic, pepper powder, white sugar, edible salt, cassia bark fine powder, eight
Angle fine powder, which is put into container, to be mixed evenly, and is added white wine and is mixed thoroughly；
11, rapeseed oil is put into boil in iron pan and is risen, Guan Huo cools；
12, it takes the rapeseed oil that half cools to be added in thick broad-bean sauce to stir evenly, pickle 2-3 hours；
13, thick broad-bean sauce is put into clean porcelain altar and is flattened, then remaining rapeseed oil is poured into porcelain altar；
14, it is sealed with preservative film in altar, then covers altar lid marinated 7-10 days to obtain the final product.
Claims (2)
1. a kind of pungent broad bean paste, it is characterised in that：It is made of the raw material of following dosage：
1000 grams of broad bean, 4000 grams of scarlet green pepper, 500 grams of blueness Chu, 100 grams of peanut, 100 grams of sesame, 800 grams of ginger, 1000 grams of garlic,
50 grams of Chinese prickly ash, 50 grams of white sugar, 100 grams of white wine, 1000 grams of edible salt, 50 grams of cassia bark, octagonal 50 grams, 1000 grams of rapeseed oil, wheat
20 grams of flour.
2. the preparation method of pungent broad bean paste according to claim 1, which is characterized in that it includes the following steps：
（1）Broad bean clear water is impregnated 10-12 hours, removes the peel after bubble rises, is cooked with steamer, then the broad bean cooked is boiled in a covered pot over a slow fire into 12-
15 hours；
（2）Flour is added in broad bean and is mixed thoroughly, every broad bean is made all to be stained with wheat flour；
（3）Then the white background clean by last layer is repaved on summer sleeping mat exists the uniform airing of broad bean for mixing flour thoroughly on blank sheet of paper
Cover one layer of clean blank sheet of paper on broad bean again, it is sealed around, be compacted, muffle up well；
（4）After 8-12 days, the mycelia that yellow green is overgrowed on the broad bean sealed becomes mildewed；
（5）The broad bean sealed is put and is dried in the sun, the mycelia that becomes mildewed is removed, winnows with a dustpan only to get mould bean cotyledon；
（6）By capsicum wash clean, moisture content being dried, is pickled 1 hour with salt after ginger wash clean, is pulled out and dry moisture content, garlic is cleaned and is dried,
With soaking in Chinese liquor 15 minutes, pulls out and dry；
（7）The green hot red pepper green pepper dried is minced, is placed on spare in nappy；
（8）Peanut is placed in pot and is stir-fried, Chinese prickly ash stir-fries, and sesame stir-fries, and illiciumverum stir-fries；
（9）Chinese prickly ash, the illiciumverum fried are broken into fine powder, peanut peeling, ginger is cut into shredded ginger, and garlic makes mashed garlic, and cassia bark is broken into carefully
Powder；
（10）By mould bean cotyledon, the capsicum minced, peanut, sesame, shredded ginger, mashed garlic, pepper powder, white sugar, edible salt, cassia bark fine powder,
Octagonal fine powder, which is put into container, to be mixed evenly, and is added white wine and is mixed thoroughly；
（11）Rapeseed oil is put into boil in iron pan and is risen, Guan Huo cools；
（12）It takes the rapeseed oil that half cools to be added in thick broad-bean sauce to stir evenly, pickle 2-3 hours；
（13）Thick broad-bean sauce is put into clean porcelain altar and is flattened, then remaining rapeseed oil is poured into porcelain altar；
（14）It is sealed with preservative film in altar, then covers altar lid marinated 7-10 days to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810423832.2A CN108477502A (en) | 2018-05-07 | 2018-05-07 | The preparation method of pungent broad bean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810423832.2A CN108477502A (en) | 2018-05-07 | 2018-05-07 | The preparation method of pungent broad bean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108477502A true CN108477502A (en) | 2018-09-04 |
Family
ID=63353581
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810423832.2A Pending CN108477502A (en) | 2018-05-07 | 2018-05-07 | The preparation method of pungent broad bean paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108477502A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357940A (en) * | 2020-04-17 | 2020-07-03 | 马鞍山市十月丰食品有限公司 | Method for making soybean paste |
| CN113907323A (en) * | 2021-08-31 | 2022-01-11 | 宁夏宁杨食品有限公司 | Preparation method of Sichuan spicy thick broad-bean sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504273A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Thick broad-bean sauce |
| CN103892247A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Appetizing and brain-tonifying broad bean sauce and preparation method thereof |
| CN104855843A (en) * | 2015-05-21 | 2015-08-26 | 秦盼盼 | Braised bean paste and manufacturing method therefor |
| CN105380116A (en) * | 2015-12-01 | 2016-03-09 | 吴雨桐 | Thick broad-bean sauce and manufacturing method thereof |
| JP6235185B1 (en) * | 2017-05-24 | 2017-11-22 | 清 古谷 | Miso soup composition for pickling meat and method for producing the same |
-
2018
- 2018-05-07 CN CN201810423832.2A patent/CN108477502A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504273A (en) * | 2013-08-02 | 2014-01-15 | 江苏沃德铝业有限公司 | Thick broad-bean sauce |
| CN103892247A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Appetizing and brain-tonifying broad bean sauce and preparation method thereof |
| CN104855843A (en) * | 2015-05-21 | 2015-08-26 | 秦盼盼 | Braised bean paste and manufacturing method therefor |
| CN105380116A (en) * | 2015-12-01 | 2016-03-09 | 吴雨桐 | Thick broad-bean sauce and manufacturing method thereof |
| JP6235185B1 (en) * | 2017-05-24 | 2017-11-22 | 清 古谷 | Miso soup composition for pickling meat and method for producing the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357940A (en) * | 2020-04-17 | 2020-07-03 | 马鞍山市十月丰食品有限公司 | Method for making soybean paste |
| CN113907323A (en) * | 2021-08-31 | 2022-01-11 | 宁夏宁杨食品有限公司 | Preparation method of Sichuan spicy thick broad-bean sauce |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180904 |